Riha W E, Izzo H V, Zhang J, Ho C T
Department of Food Science, Cook College, Rutgers, State University of New Jersey, New Brunswick 08903, USA.
Crit Rev Food Sci Nutr. 1996 Feb;36(3):225-55. doi: 10.1080/10408399609527724.
Many cereal proteins, such as wheat, corn, and oat proteins, have high levels of the amide-containing amino acids, glutamine and asparagine. These side chains are susceptible to hydrolysis of the amide bond, which leads to release of ammonia and transformation to acidic groups. The released ammonia has been implicated in the formation of aroma compounds and pigments because of its participation in the Maillard browning reaction. The conversion of the amide groups to acid groups may partially unfold the protein, resulting in an amphiphilic molecule that can be used as a surface active agent or emulsifier by food processors. This review provides general information on the factors that affect deamidation of proteins as well as the implications of deamidation for food processing.
许多谷物蛋白，如小麦、玉米和燕麦蛋白，含有高水平的含酰胺氨基酸——谷氨酰胺和天冬酰胺。这些侧链易受酰胺键水解的影响，从而导致氨的释放并转化为酸性基团。由于释放的氨参与美拉德褐变反应，它与香气化合物和色素的形成有关。酰胺基团向酸性基团的转化可能会使蛋白质部分展开，形成一种两亲分子，食品加工商可将其用作表面活性剂或乳化剂。本综述提供了影响蛋白质脱酰胺作用的因素的一般信息，以及脱酰胺作用对食品加工的影响。
